Sterilization and Disinfection

Microbiology

Sterilization and Disinfection

Definitions

 Sterilization

 Removal or destruction of all microbial life forms

 Heat

 Ethylene oxide (Gas)

 Filtration

 Commercial sterilization

 Heat required would degrade food

 Heated to kill Clostridium botulinum endospores

 Non-pathogens may survive, but do not grow

 Commercial sterilization

Heat required would degrade food

Heated to kill Clostridium botulinum endospores

Non-pathogens may survive

 Do not grow at storage temperature

 Could grow if incubated

 Disinfection

 Destroying harmful microorganisms

 Implies inert surface or substance

 Destruction of vegetative (non – endospre forming) pathogens

 Forms

 Chemicals

 Ultraviolet radiation

 Boiling water or steam

 Antisepsis

Disinfection directed towards living tissue

Antiseptic

 Listerine

 Antiseptic in the mouth or cut

 Disinfectant on the table

Chemical must not be caustic to tissue

 Degerming (degermation)

 Mechanical removal of microbes in a limited area

 Alcohol swab

 Sanitization

 Lower microbe counts to safe public health levels

 Minimize chance of disease spread

 Bar glasses

 – cide

Causes death of organism

 Homicide

 Virucide

 Fungicide

 Germicide

 May not kill endospores

Bactericidal

 Penicillin

 – stat or –stasis

Inhibit growth and multiplication of microorganism

 Bacteristatic antibiotics

 Tetracycline

 Sepsis

Indicates bacterial contamination

 Septic tanks

 Septicemia

 Asepsis

Absence of significant contamination

 Aseptic technique

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